Mushroom Soup

Ingredients:
112g of diced onion
400g of cut up mushrooms (brown for a very dark flavor or white of light flavor)
2 tbsp minced garlic
4 tbsp of Kroger brand worcestershire sauce
4 cups water
Salt and Pepper to taste
3 cubes chicken bouillon
2 cubes beef bouillon
2-3 dashes of nutmet
2-3 dashes of red pepper flakes or chili powder (if desired)

Soup Instructions:
1. In a non-stick fry pan, saute the onion until slightly translucent. Then add the mushrooms, salt pepper, garlic, and continue till the mushrooms become slightly cooked. Take off the heat and add the worcestershire sauce and let sit for 10 minutes.
2. In a sauce pan, put the water, salt pepper garlic, bouillon, and bring to a boil. Then add the mushrooms/onions, nutmeg, and pepper flakes (chili powder). Bring to a boil, and then reduce heat for about 45 minutes or so. Take the soup off the heat, and let cool to room temperature.
3. When the soup has cooled, put it into a blender and blend thoroughly.
4. At this point you have a wonderful creamy mushroom soup that can be eaten separately if desired with a little chicken sprinkled on top for a meal.

Calories:
The whole batch of mushroom soup is 144 calories, and easily enough for 4 servings of 36 calories each.